About Teaologists

Teaologists.co.uk is a specialist importer and retailer of highest quality Organic

Ceremonial Grade Matcha Tea. Teaologists.co.uk is passionate about Matcha Tea

and on a mission to help as many people as possible to start their personal Daily

Matcha Habit.

With so many mind, body and soul benefits, Teaologists believe that just one bowl

or cup of Matcha each morning can change the world.

Teaologists Ceremonial Grade Japanese Organic Matcha Green tea is 100% organic

and sourced directly from carefully selected family owned Organic Japanese Tea

Plantations.

Chapter 1 – Introduction to Matcha Tea

‘Mat-Cha’ translates from Japanese to English as ‘Powered-Tea’. Illustrative as the

name is, it does not do justice to the rich and diverse history of this amazing

beverage. This book explores the background, customs and benefits of this

stunning tea. We look at how it started as an art form, then a beverage to become

a health elixir.

Only a few years ago it was difficult to obtain Matcha tea outside of the Far East,

but as the restrictive walls of global commerce have been collapsing so has this tea

risen over the borders and into the mainstream culture of the West.

Read any popular newspaper and you will see stories of Matcha being used to help

people lose weight, have more energy, look younger and detox. Matcha was once

just drunk with water, but now you will see it in latte’s, baking, deserts and as pre-

mix workout drink. With the combination of caffeine and L-Theanine providing

long lasting energy as well as high levels of anti-oxidants and chlorophyll it is no

surprise to the health experts that everyday people are using Matcha to look

better, feel better and get better.

We believe that you too can become unstoppable in your passions through the life

affirming properties of Matcha tea. We would love to have you join the

conversation through our Facebook page www.facebook.com/teaologists or you

can reach us directly at social@teaologists.co.uk. We would be delighted to hear

from you and we always write back.

Your Matcha journey starts here.

Chapter 2 – How Matcha tea is produced

The process of growing tea plants for Matcha production is extensive and dates

back to centuries ago. Since Matcha is made from whole tea leaves, only the

highest quality leaves are used to produce it.

Growing tea plants for producing Matcha is considered an art in Japan. The

Japanese regions Uji and Nishio are the two places where Matcha is grown.

Another place called Kyushu Island also produces some Matcha. But the Matcha

from Uji is considered to be of the best quality.

Matcha’s flavor is unique, because it is made from tea plants which are grown in a

different way than other types of tea. Young leaves from the first flush are picked

to make Matcha out of. More often than not, tea plantations in mountainous

regions are chosen for Matcha production because in those areas, the growth of

tea plants is much slower.

In mid-April, some weeks before harvest, tea plants are covered with a sheet made

of reeds to ensure that the leaves get only little to no sunlight exposure. This

process slows down the growth of sprouting leaves and increases chlorophyll

production in the leaves, giving the leaves a bright verdant colour. After a little

more than a week, straw is spread on the reeds to minimise the sunlight exposure

even further. By this time, young leaves grow lean and wide in order to capture the

available sunlight. After 3-4 weeks the leaves are plucked and immediately taken

to the processing facility.

The reason why this is done is it makes the sugar, chlorophyll and antioxidant

content concentrated in the tea leaves. It also produces a distinct umami.

First, the leaves are briefly exposed to steam to stop oxidation and preserve the

bright green colour of the tea leaves. Then the steamed leaves are naturally dried

and cooled down to stop the cooking process. At this stage, the leaves are called

Tencha.

In the next phase, the stems and veins of Tencha leaves are removed by placing

them underneath a big drum. Then the Tencha leaves are ground using a (typically

motorised) granite mill until a fine, powdery texture is achieved. This is when the

leaves become Matcha.

Matcha is considered to be of higher quality than other green teas in the world.

The reason behind this is that Matcha is made ONLY from the freshest leaves of

the first flushes of the harvest. The leaves are handpicked to preserve their

freshness and flavour. Only the highest quality leaves are allowed to be used to

make Matcha from because the whole leaves are turned to powder, which is mixed

with water for drinking.

Shading of the tea leaves is an extensive process which takes a lot of hard work

and attention to detail. Workers at the tea plantation have to make sure that not a

single leave is exposed to sunlight and also aromatic compounds and amino acids

are properly permeated into the leaves for a full umami.

Besides, tea plants that are used for making Matcha can only be shaded and

plucked once a year.

Chapter 3 – What is Matcha Tea and what are the health benefits

All these processes have a part to play in the beautiful flavour, colour and variety

of health benefits associated to Matcha tea.

Available in two distinct grades (Ceremonial and Culinary), one of which is meant

for drinking and one meant for cooking, baking and adding to Smoothie and

Shakes. Matcha is vibrant green in colour and has a fresh flavour which indicates

how healthy it is. It’s also very fine to the touch.

Ceremonial Grade Matcha is more delicate, has a naturally sweet, subtle flavour,

which is why it is used only with hot water. You are supposed to drink it on its own,

unmixed with anything else. Culinary Grade Matcha doesn’t have as subtle a

flavour and that’s why it can be used in cooking, baking and beverage-making.

There’s a common misconception surrounding the grades of Matcha. A lot of

people are of the opinion that Culinary Grade Matcha is inferior due to its colour

(it’s not as green as Ceremonial Grade). But that’s just a misconception. Culinary

Grade Matcha is just a different kind of Matcha. It has almost as many health

benefits too.

Enriched with antioxidants, catechins, amino acids and chlorophyll, Matcha has a

wealth of health benefits which include; energy boosting, diabetes prevention,

weight loss, cancer prevention, skin health boosting, slowing down skin ageing,

stress release, protection against HIV and a lot more.

ORAC is a unit which measures the antioxidant content in foods. It stands for

Oxygen Radical Absorbance Capacity. Matcha has the highest ORAC rating in the

world. Here’s a comparison of the ORAC rating of Matcha and other antioxidant-

rich foods.

Once the pack is opened, it’s not supposed to be kept for more than 2 months.

Also, to preserve its flavour, it should be kept in an airtight container and

refrigerated, away from any strong odour.

Chapter 4 – How to Make Matcha Tea

Making Matcha tea is really easy and quick. You can make it in 5 minutes or less.

Just follow this method or click here for a step-by-step guide. But remember, you

need ceremonial grade Matcha for this, not culinary grade. A good bowl of Matcha

tea can only be made with high quality ceremonial grade Matcha. Otherwise, the

taste and health benefits both will be compromised.

Here’s what you’ll need:

½ teaspoon or one Ladle of Teaologists Ceremonial Grade Organic Japanese

Matcha Green Tea (if you’ve run out you can click here to order more)

A small Sifter

A Bamboo Whisk (also known as a Chasen)

A medium sized Bowl known as a Chawan

Hot water – 60 to 100 ml.

Method:

Sieve half a teaspoon of Matcha into a large mug or bowl then pour in about half a

cup of hot water at approximately 80c. To get the temperature right, boil the

kettle, then let it sit for about a minute before pouring. Use a small whisk (a spoon

or coffee frother if you don’t have one) to mix the Matcha and water to a smooth

consistency (whisk in zig zags not circles). You can experience the rich, creamy

taste immediately. Health experts advise drinking one Matcha Tea every morning

and afternoon. Alternatively you may enjoy adding a half a teaspoon of Matcha tea

powder to ‘super-charge’ a smoothie or shake.

Chapter 5 – How to Make A Matcha Latte

Replace your morning coffee with Matcha latte and feel the difference. Matcha

provides more energy than coffee, without the crash!

Ingredients:

1 teaspoon of Teaologists Organic Japanese Culinary Grade Matcha

Unsweetened milk (dairy, Almond and Soya work best)

Agave syrup – to taste

Method:

Bring the milk to a simmer over medium-high heat. Add the teaspoon of Matcha

power to a heatproof cup or glass. Gently whisk in ¼ cup of hot water, followed by

the milk. Tip the cup slightly to create more froth. Add the agave syrup for

sweetening.

Chapter 6 - Top 3 Healthy Matcha Recipes

Frozen Matcha Yogurt

Matcha frozen yogurt has an alluring taste and a blissful smell. It’s striking and

tastes much smoother than Matcha ice cream. And it’s much healthier than ice

cream.

Preparation time: 20 Minutes

Cook time: 0 Minutes (Freeze for one hour)

Total time: 20 Minutes

Serves: 2 Persons

Ingredients

1 teaspoon of Matcha green tea

One and a half cups of plain yoghurt

Half a cup of sugar

1/8 teaspoon of salt

¼ cup of corn syrup

2 1/4 cups of milk

1 envelope of plain gelatine (2 – 2 ½ teaspoons)

Method

1. Combine the Matcha with 4 tablespoons of warm water and let it dissolve

2. Set it aside

3. Mix the milk with salt and gelatine

4. Let it sit for 1 minute and then cook it on low heat until the gelatine

dissolves

5. Let it sit and cool down

6. Once completely cool, add the Matcha mixture, corn syrup and yoghurt

7. Pour the mixture into a bowl and cover the bowl and freeze it for no less

than 1 hour

Remove it from the refrigerator and serve chilled

Matcha Chia Seed Pudding

These puds are so easy to make and look stunning with the chia seeds and frothy

Matcha. Here’s a serving tip, top with a dusting of Matcha powder, a drizzle of

maple syrup and some crushed roasted hazelnuts.

Preparation time: 15 Minutes

Cook time: 0 Minutes (one hour in the fridge to set)

Total time: 15 Minutes

Serves: 1-2 Persons

Ingredients

Half a cup of chia seeds

Half a teaspoon of Matcha green tea powder

1-2 tablespoons of honey or maple syrup

2 cups (unsweetened) of almond milk

Some seasonal fruits for topping

Method

1. Whisk the milk and chia seeds in a large bowl

2. Take another bowl and stir the Matcha in it along with the sweetener. Keep

stirring until there are no lumps in the mix

3. Now, add this to the chia seed mix and stir well to make sure it combines

well

4. Cover the bowl and let it sit in the fridge overnight

5. When you remove it, thin it out by adding more milk or water to taste

6. Garnish it with seasonal fruit toppings

Matcha Granola with Blueberries

The deep flavour of Matcha is wonderfully balanced by the nuttiness of the

roasted almonds and walnuts in this granola recipe. Add in the sweetness of the

brown sugar and real maple syrup and you’ve got a delicious and hearty

breakfast.

Preparation time: 15 Minutes

Cook time: 60 Minutes

Total time: 75 Minutes

Serves: 8

Ingredients

2½ teaspoon of Matcha powder

3 cups of rolled oats

1 cup of dried blueberries

¼ cup of brown sugar

2 teaspoons of vanilla extract

2 cups of a mix of almonds and/or walnuts

1 tablespoon + 1/4 cup of maple syrup

A large pinch of salt

2 tablespoons (melted) of coconut oil

Method

1. Preheat the oven to 1200C / 2500F

2. Mix the brown sugar with oats and nuts in a large bowl

3. Now mix the vanilla and salt with maple syrup and coconut oil in another

bowl

4. Pour the oat mixture onto it and toss. Make sure that the mixture is coated

in oil

5. Now take two baking sheets and spread the mixture onto them

6. Bake for 1 hour and stir it every 15 minutes

7. Remove it from the oven and transfer it into a large bowl

8. Let it cool for a couple of minutes and then sprinkle a pinch of Matcha

powder over it. Toss to make sure that the Matcha combines with the

granola

9. Now add the blueberries and toss again to make sure they combine

You can keep this preparation in an airtight container for a few weeks.

Chapter 7 - Top 3 (Less) Healthy Matcha Recipes

No Churn Matcha Ice Cream with Matcha Cookies

A creamy, no churn ice cream, pairing Matcha green tea with crushed Oreos.

What a combination!

Preparation time: 20 Minutes

Cook time: 20 Minutes

Total time: 0 Minutes (Need to freeze overnight)

Serves: 5-6 portions

Ingredients

3-4 tablespoons (depending on how much bitterness in taste you prefer) of

Matcha green tea powder

1 can (sweetened) of full fat condensed milk

2 cups (cold) of double cream

8 crushed Oreo cookies

Method

1. Add the double cream to a stand mixer and start whipping it until stiff

peaks rise

2. Pour the condensed milk, followed by Matcha in a large mixing bowl and

mix well until there’s no powder lumps

3. Use a spatula to fold in whipped cream gingerly and uniformly

4. Fold the Oreos in, keep only a little bit aside

5. In a loaf pan of 9 x 5 dimensions, pour the ice cream and even out the

surface using a spatula

6. Sprinkle the remaining crushed Oreos and over it and refrigerate it

overnight

Matcha Melt Chocolate

Matcha and chocolate were made to go together. Both are antioxidant rich and

the cocoa bean and the green tea leaf are as complimentary in taste as they are in

vibrant looks.

In Japan, you will find several varieties of green tea chocolate in stores, including

green tea Pocky’s, Melty Kiss, Kit Kat and the popular ROYCE’ Chocolate. The West

is playing catch up, so here’s a melt-in-the-mouth Matcha Chocolate recipe to

make at home.

Slightly sweet and very rich, Matcha Melt Chocolate is a luxurious truffle-like

green tea chocolate that you will enjoy making as much as you will eating.

Preparation time: 25 Minutes

Cook time: 5 Minutes

Total time: 30 Minutes

Serves: 36 Pieces

Ingredients:

400 g (14 oz.) white chocolate

125 ml (1/2 cup) double cream

25 g (2 Tbsp.) unsalted butter

2 tablespoons of Matcha tea powder plus 2 teaspoons of Matcha tea

powder for sprinkling

8" x 8" (20 x 20 cm) baking dish lined with parchment paper

Instructions:

1. Cut the white chocolate into small pieces. So that it melts quickly

2. Chop the butter into small pieces

3. Add the double cream into a small saucepan and bring it almost to boil over

a medium heat. As soon as you see bubbles remove from the heat

4. Immediately add the white chocolate and butter. Using a rubber spatula,

mix all the ingredients together

5. The mixture will start to solidify, so melt the chocolate and butter while the

cream is still warm

6. Once the mixture is smooth, sift and add 2 tablespoons of Matcha tea

powder into the mixture

7. Mix and combine together until the vibrant green colour is consistent

8. Line the 8” x 8” baking dish with parchment paper and then pour the green

tea chocolate mixture into a baking dish

9. Tap the baking dish a few times on the kitchen countertop to remove any

air bubbles. Flatten the surface with the rubber spatula if necessary.

Refrigerate for 4-5 hours

10. Lift the parchment paper to remove the Matcha green tea chocolate from

the baking dish. Run the sharp knife under hot water to warm up the knife

and wipe it dry completely

11. Slice the chocolate block into 4 blocks and then cut each block into 9 small

pieces

12. Dust 2 teaspoons of Matcha tea powder on top of the chocolate. Store the

chocolate in the refrigerator until serving. Serve chilled.

Matcha Superfood Cupcakes with Matcha Green Tea Icing

Make teatime super, with these Matcha Super-food cupcakes. Perfect for self-

indulgence or for sharing with the family.

Preparation time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

Serves: 12

Ingredients

For the cupcakes:

1 tablespoon of Matcha green tea

1 1/4 cups of all-purpose flour

2 eggs

¾ cup of Greek yoghurt

half a teaspoon of baking powder

half a cup of sugar

half a teaspoon of vanilla extract

¼ teaspoon of baking soda

half a cup (at room temperature) of unsalted butter

Pinch of salt

For the icing:

2 to 3 tablespoons of Greek yoghurt

1 cup of powdered sugar

1 slab of softened cream cheese

2 teaspoons of Matcha green tea

Method

1. Preheat the oven to 1750C / 3500F

2. Line a cupcake tin with a dozen muffin liners

3. Now, take a medium bowl and mix Matcha, baking soda, flour, and salt. Set

the mixture aside

4. In another bowl (preferably large), beat the eggs with sugar until it

becomes a creamy blend

5. Now add butter and vanilla extract to it and keep blending for a couple

more minutes

6. Add the Greek yoghurt and blend again for a few minutes

7. Slowly, add the dry ingredients and mix well until it becomes

homogeneous.

8. Fill each of the muffin liners with 3/4th batter

9. Then bake for about 20 minutes

10. Try inserting a toothpick into the cupcakes to see if it comes out clean. It if

doesn’t, bake for some more time

11. Let the cupcakes cool before icing

12. Now make the icing by beating all the ingredients of icing together until it

becomes light and fluffy

Garnish the cupcakes with icing

Chapter 8 – A Quick Recap of Matcha’s Health Benefits

Matcha tea is enriched with antioxidants, catechins, amino acids, and chlorophyll.

It provides benefits for the whole body such as:

Energy boost

Weight loss

Skin health boost

Oral health boost

Slowing down skin ageing

Diabetes prevention

Cancer prevention

Protection against allergies

Protection against rheumatism

Bone strengthening

Removing toxins from the body

Stress release

Improving concentration

Instilling a positive frame of mind

Oxygen boost

For more about Matcha’s health benefits, read our blog.

Try a free sample of Matcha

Browse more recipes on our other blog

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Chapter 9 – Disclaimers

DISCLAIMER

All the information in this book is accurate to the best of our knowledge, but

please check out the latest research on Matcha tea for yourself.

Matcha tea has many health benefits but please see your doctor if you have any

concerns at all or feel unwell. Continue to take any medication as prescribed by

your doctor.

Matcha is not intended to replace professional medical advice or treatment.

Matcha green tea products are not intended to diagnose, treat, cure or prevent

any disease or medical condition. Individual results may vary. Teaologists.co.uk

encourages you to consult and seek the advice of a qualified medical professional

for any health concerns you may already have and/or develop, and to share with

your health care provider any information pertaining to your personal health and

well-being,

Teaologists recommend drinking Matcha in moderation if you are pregnant or

nursing. This is due to the caffeine content. A daily intake of 200 mg caffeine is

recommended to pregnant women. One cup of Matcha usually contains about 30

mg of caffeine. Please consult your physician before starting to drink Matcha tea

on a regular basis.